"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
This recipe for Raspberry Champagne Punch, by Joyce Hudgins, is from Miller Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 - 10 oz. packages frozen red raspberries 1/3 c. real lemon juice from concentrate 1/2 c. sugar 1 - 750 ml bottle red rose wine chilled 1 qt. Borden raspberry sherbet 1 - 750 ml bottle Asti Spumante or Champagne chilled
In a blender, puree raspberries. In punch bowel, combine all except sherbet and Asti Spumante. Add just before serving
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